Google Drive Docs

Thursday, January 23, 2014

Rump Roast

We picked up our quarter of a cow from Crooked Creek Beef a few weekends ago. We received 200 pre-processed pounds of quarter-cow, it cost us just under $600 total. That means we paid $3.00/pound for everything from ground hamburger to t-bone steaks to roasts. We wound up with 38 one-pound packages of ground beef, and the rest was everything else. (Note - After processing, it's estimated we received approximately 115 pounds of beef, which amounts to approximate $5/pound. This is still a great price for the quality of beef we receive. Have your priced beef lately? And then priced hormone free beef?)

The reason I decided to go with Crooked Creek (aside from my friend Sarah using them) is because the beef is grass fed, hormone, antibiotic free beef. It's very high quality and you know where your meat comes from. When Liam is a little older, we will visit the farm and be able to see the cows we might be eating later that year.

I'm still wrapping up using a few things from the last quarter of cow we got. I'm doing better at figureing out how to cook things I've never made before. I made the rump roast this week. And it turned out amazing! I love prime rib, and it was very similar. The quality of meat we receive tastes amazing.

Rump Roast

The rub below is enough to use for 2.5-3.5 lb. roast (this is a good rub for any beef cut that you will roast). Remember, the spices only penetrate about 1/4 inch of the meat as it cooks. The roast should be served rare, and cut against the grain in thin, thin slices.

Before and After

Ingredients

1, 2.5 - 3 lb. rump roast

1/2 teaspoon all-purpose black pepper

2 good teaspoons granulated/powdered beef bouillon

1.5 teaspoons Kosher salt

1/2 teaspoon cornstarch

1 teaspoon dried oregano leaves

1/4 heaping teaspoon dried thyme leaves

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon regular paprika

2 tablespoons olive oil

Directions

Preheat oven to 350 degrees F.

With a damp paper towel, wipe all sides of the roast.

Leave the saddle of fat on the roast. It adds moisture and taste.

In a small bowl, mix all the dry ingredients. Rub the olive oil into the roast and then coat with the dry rub.

Place roast on a metal rack in a shallow metal pan/dish.

Roast until it reaches an internal temperature of about 120-125 degrees. (Use a meat thermometer you can leave in the meat while cooking.) This will take anywhere from 50-70 minutes.

Remove from oven and allow to stand without cutting for 10-15 minutes. This allows the juices to stop flowing out and settle back into the meat.

Cut against the grain when carving.

Remove roast to a cutting board and cut into thin slices. Sometimes a sharp serrated knife works best.